- 1 quart glass jar with lid
- Flavoring agents such as 1–2 cups berries or chopped fruit, 3–4 sprigs fresh herbs or a combination
- 1 teaspoon to 1 tablespoon whole dried spices (optional)
- 1 pint vinegar (preferably distilled white or cider)
Sterilize the jar by submerging it in boiling water for 10 minutes. Add flavorings. Bring vinegar just to a boil and pour into jar. Cover jar with a piece of waxed or parchment paper to prevent lid corrosion. Screw on lid. Give the jar a good shake and set it in a cool, dark place for at least a few days and up to one week, shaking daily. Strain vinegar through a fine-mesh sieve. Return vinegar to the cleaned, re-sterilized jar or other decorative food-grade bottle.
Vinegar keeps in a cool, dark place for 3–4 months or refrigerate for 6–8 months.
Try with: Shrub Recipe